Easy Roasted Branzino Recipe
Published March 10, 2023. This post may contain affiliate links. Please read my disclosure policy.
This incredibly easy-to-make roasted branzino recipe comes together in minutes and is the perfect seafood dish for any meal. You will love how tasty this simple-to-prepare recipe is.
I’m a massive fan of cooking and serving seafood because it’s simple to prepare and cook in minutes. If you are similar and love it, try my Sicilian Swordfish or my Butter Poached Lobster.
Branzino
Branzino is from the sea bass family and is often referred to as Mediterranean or European sea bass. It is mild, slightly sweet white fish commonly cooked and served whole. However, it can also be purchased in fillets. It currently sells for $12 to $15 a pound and is considered a sustainable fish.
This fish is so mild in flavor that it will go with any cuisine, from Thai to American, and will also handle just about any sauce, compote, or relish you want to serve.
Ingredients and Substitutions
- Branzino – You will need whole, cleaned, fresh branzino.
- Oil – I prefer to use olive oil. However, your favorite oil will work.
- Herbs – Thyme is excellent, but you can also use dill, rosemary, parsley, tarragon, or oregano.
- Lemon – A few slices of lemon are placed in the cavity while roasting.
- Seasonings – Sea salt and pepper is all you need.
How to Make Roasted Branzino
Put the branzino on a sheet tray lined with parchment paper.
Make 3 slices on a bias into each side of the fish, going only ¼” to ½” deep.
Pat the branzino dry well on the outside and inside using paper towels.
Brush the inside and outside with olive oil.
Generously season the branzino all over with salt and pepper.
Place the sliced lemons and 2 to 3 sprigs of fresh thyme in the cavity of the fish.
Bake in the top 1/3 of the oven at 450° for 12 to 15 minutes or until lightly browned and cooked throughout.
Serve the branzino as is, or top it off with caponata as I did.
How to Pan Sear It
If you do not want to oven-roast the branzino, you can also pan-sear it for a crispier skin. Here’s how you do it:
Pat the branzino dry well on the outside and inside using paper towels.
Make 3 slices on a bias into each side of the fish, going only ¼” to ½” deep. Generously season the branzino all over with salt and pepper.
Add some oil to a large frying non-stick pan and heat over high heat until it begins to smoke lightly.
Place in the branzino, turn the heat down to medium-high, add some butter, and cook for 3 to 4 minutes until golden brown.
Flip the fish over and cook for a further 3 to 4 minutes while basting or until the fish is crispy golden brown and cooked throughout.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten right away. However, you can make it up to 30 minutes ahead of time. Keep it warm before serving.
How to Reheat: Add the desired number of branzino to a sheet tray lined with parchment paper and cook in the oven at 350° for 5-7 minutes or until warmed.
How to Store: Cover and keep in the refrigerator for up to 3 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
Chef Notes + Tips
- You can grill the branzino instead of cooking it in a pan over medium-high heat for 3-4 minutes per side.
- Feel free to use frozen thawed branzino.
- Try using blackened seasoning to enhance the flavor.
More Fish Recipes
Video
Easy Roasted Branzino Recipe
Ingredients
- 2 whole branzino
- 4 tablespoons olive oil
- 1 thinly sliced lemon
- 6 sprigs fresh thyme
- sea salt and pepper to taste
- sauce or caponata relish for garnish
Instructions
- Preheat the oven to 450°.
- Put the branzino on a sheet tray lined with parchment paper.
- Make 3 slices on a bias into each side of the fish, going only ¼” to ½” deep.
- Pat the branzino dry well on the outside and inside using paper towels.
- Brush the inside and outside with olive oil.
- Generously season the branzino all over with salt and pepper.
- Place the sliced lemons and 2 to 3 sprigs of fresh thyme in the cavity of the fish.
- Put the branzino on a sheet tray lined with parchment paper.
- Bake in the top 1/3 of the oven at 450° for 12 to 15 minutes or until lightly browned and cooked.
- Serve the branzino with caponata.
12-15 minutes total or per side? Do you flip the fish during cooking?
Thanks.
total
Made this for our Feast of the Seven Fishes this year and it was easy and delicious!
Great recipe, easy to follow
Perfect!